Saor

Yield: 1 Servings

Measure Ingredient
\N \N Stephen Ceideburg
⅓ cup Raisins
¼ cup White wine
6 tablespoons Olive oil
2 larges Onions, thinly sliced
⅓ cup Pine nuts or almonds
1 cup Balsamic vinegar

This marinating sauce for cooked fish or meats comes from Marco Fiorini at Palo d'Asti in San Francisco. The recipe origi- nated in the area around Venice on the Adriatic coast where Fiorini trained.

Let the raisins soak for an hour or the wine.

Heat the oil in a pan. Add onions and lightly but do not brown them.

Add the nuts and raisins, then the vinegar; let simmer for 3 or 4 minutes. Cool.

Keeps 5 days to 1 week, refrigerated.

Makes 1½ cups.

Uses: Pour over fried fish, such as fresh anchovies or baby red mullet. Refrigerate fish several days, then sit down to a dish of them served with fresh, chewy bread and a glass, of cold white wine.

Saor is also good spooned over grilled chicken breasts and refrigerated 2 or 3 days before serving, keep in the refrigerator and use as a cold condiment for poached fish, marinated chicken or vegetables.

PER TABLESPOON: 70 calories, 1 g protein, 3 g carbohydrate, 5 g fat (1 g saturated), 0 mg cholesterol, 1 mg sodium, 0 From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.

Posted by Stephen Ceideburg

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